Stir Fried Shrimp And Bean Curd Ii Food

STIR-FRIED SHRIMP AND BEAN CURD I

Steps:

• 1. Shell and devein shrimp. Mince ginger root and scallion then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally. 2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste. 3. Heat oil. Add bean curd stir-fry gently until lightly browned. Remove from pan. 4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt stir-fry 1/2 minute more to blend. 5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat. Serve at once. VARIATIONS: * In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1 teaspoon ginger juice and 1/2 teaspoon salt. In step 3, add to the hot oil 1/2 leek stalk, minced then add the bean curd. In step 4, for the soy sauce, substitute sherry. * In step 5, add with the bean curd 1 cucumber, peeled and cut in thin strips. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PAAD THAI - SHRIMP (STIR-FRIED THAI NOODLES)

Steps:

• Soak the rice noodles in hot water to cover, for at least 30 minutes. Drain and set aside. Prepare all the remaining ingredients to be ready to cook.
• Make the sauce - combine the tamarind juice (or vinegar), fish sauce,brown sugar, and paprika in a small saucepan. Stir and heat over medium heat until it starts to boil, then lower the heat and simmer the sauce for 10 minutes. Taste for the proper balance of sweet/sour/salty, and adjust if necessary. Set aside.
• Heat 1 tbsp oil in large wok or non-stick skillet. Add eggs and scramble them. Remove eggs and set them aside when just done.
• Heat 1 tbsp oil in the wok or skillet and saute shrimp with 2 tbsp of the sauce. Remove and set aside as soon as the shrimp are pink (about 2 minutes).
• Heat 1 tbsp oil in the wok or skillet and saute onion and garlic, adding about 2 tbsp sauce. Add noodles, stir well, adding more sauce to keep the noodles moist. If noodles become too dry, sprinkle with some water. Remove noodles and set aside.
• Heat 1 tbsp oil in the wok or skillet and saute fried tofu, preserved white radish, and 1 tsp chile flakes (or to taste). Add remaining sauce. Return noodles to pan with tofu mixture. Taste again, and adjust. Add cooked shrimp, bean sprouts, green onion, and scrambled egg. Lift and turn the noodles a few times to mix.
• Serve on the plate with a lemon wedge, and top with chopped peanuts, and a few chile flakes.